- ½ cup sourdough
- ½ cup milk
- 1½ cups whole wheat flour
- ½ cup muscovado sugar
- 1 egg
- ¼ cup coconut oil
- 1 cup mashed bananas (approx 2 bananas)
- 1 teaspoons vanilla
- ½ teaspoon sea salt
- ¾ teaspoons baking soda
Mix starter, milk and flour. Cover and let rest at room temperature for 6-8 hours. Don’t worry if it doesn’t get really bubbly. Cream together sugar and eggs. Add oil, banana puree, vanilla, salt and baking soda smooth. Add half of sourdough mixture and mix until just combined. Scrape out remaining mixture and mix until thoroughly mixed but do not over mix. The texture is quite gloppy. Ladle into an oiled loaf pan and bake at 350 degrees for 50 minutes. Let cool for 5 minutes and remove from pan to cool. Delicious to eat when it is still warm with a pad of butter, but if storing, it is best to cool completely before slicing.
My Weekly Menu Plan 